Thick-cut pork from the Boston Butt is perfect for grilled pork steaks. Visit your local butcher to get these unusual cuts ready for you.
Seasoned to perfection, you can also add a nice smoke flavor by adding some cherry wood to the hot coals. Use a raised cooking grate, so the steaks can spend more time in the smoke.
The steaks are wrapped in foil with butter and honey, which helps to tenderize them, add flavor, and keep them from getting too dark on the grill. A final brushing with vinegar sauce will give them nice char marks.
Grilled Pork Butt Steaks Recipe
- 4 pork butt steaks (1 1/4-inch-thick)
- 1/4 cup Killer Hogs The AP Rub or your favorite rub
- 1/4 cup Killer Hogs The BBQ Rub or your favorite rub
- 8 tablespoons salted butter divided into 8 pats
- 1/4 cup honey
- 1 cup Killer Hogs Vinegar Sauce or your favorite sauce
- cherry wood
- aluminum foil
- Prepare a charcoal grill for direct grilling. Divide the hot charcoal evenly across the front and back and place unlit charcoal down the middle. Place 2 chunks of cherry wood over the hot coals for smoke flavor.
- Season each steak with the rubs.
- Place the steak on a raised rack a few inches above the cooking grate. Cook on both sides for 20 minutes each, or until the outside begins to darken.
- Place the steaks onto individual pieces of foil and top with 2 tablespoons butter and a drizzle of honey each. Wrap completely and return the pork to the raised cooking rack.
- Continue to cook until the internal temperature reaches 190 to 195 degrees F (88 to 91 degrees C), about 30 minutes.
- Carefully unwrap each steak and brush with the vinegar sauce.
- Remove the raised rack from the grill and place the steaks directly on the grates to sear each side, about 4 minutes per side.
- Serve with additional vinegar sauce for dipping.
BBQ Grilled Meat
BBQ Grilled Meat